Part 1: Preparing the Cabbage Leaves

This is often the most daunting step, but with this method, it’s a breeze. The goal is to make the leaves pliable enough to roll without tearing.

1. Core the Cabbage: Using a sharp paring knife, carefully cut a deep cone shape around the core at the bottom of the cabbage head. Removing the core will allow the leaves to separate easily once boiled.
2. Boil the Cabbage: Bring a large stockpot of water to a rolling boil. Add 1 tablespoon of salt. Gently place the whole, cored cabbage head into the boiling water, core-side down.
3. Soften and Separate: Let the cabbage boil for about 8-10 minutes. Using a pair of tongs, you’ll notice the outer leaves becoming tender and starting to pull away from the head. Carefully peel off the softened outer leaves one by one and set them on a clean baking sheet or in a colander to drain and cool. Continue this process, returning the cabbage head to the water as needed, until you have about 12-15 large, intact leaves.
4. Prepare the Leaves: Once the leaves are cool enough to handle, take a sharp knife and shave down the thick, tough rib on the back of each leaf. This makes them much easier to roll. Set the prepared leaves aside. Chop any remaining smaller or torn cabbage leaves and place them in the bottom of your cooking pot—this creates a bed to prevent the rolls from scorching.

Part 2: Making the Flavorful Filling

A well-seasoned, moist filling is the heart of a great cabbage roll.

1. Cook the Aromatics: While your cabbage is cooling, you can start on the filling. If you wish for a deeper flavor, you can sauté the diced onion in a little olive oil until softened, but for this “easy” version, we’ll be adding them raw. The long simmering time will cook them through perfectly.
2. Combine Ingredients: In a large mixing bowl, add the ground beef, ground pork (if using), cooked rice, diced onion, minced garlic, beaten egg, chopped parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and paprika.
3. Mix Gently: Using your hands or a spatula, mix the ingredients until they are just combined. Be careful not to overmix, as this can result in a tough, dense filling. The mixture should be uniform but not overly compacted.

Part 3: Assembling and Cooking the Cabbage Rolls

Now for the fun part—putting it all together!

1. Prepare the Sauce: In a separate medium bowl, whisk together the crushed tomatoes, tomato sauce, beef broth, brown sugar, Worcestershire sauce, dried oregano, and garlic powder. Season with a pinch of salt and pepper. This is your simmering sauce.
2. Set Up Your Rolling Station: Lay a prepared cabbage leaf flat on your work surface with the stem end facing you.
3. Fill the Leaf: Place about 1/3 to 1/2 cup of the meat filling (depending on the size of the leaf) in the center, towards the bottom end.
4. Roll it Up: Fold the bottom edge of the leaf up and over the filling. Fold in the left and right sides, like you’re making a burrito. Finally, roll it away from you into a neat, tight parcel. Repeat this process with the remaining leaves and filling.
5. Arrange in the Pot: Remember that bed of chopped cabbage you made? Now, arrange the cabbage rolls snugly in a single layer on top of it in your large Dutch oven or stockpot. Placing them seam-side down helps them stay rolled. If you have a second layer, you can stack them.
6. Add the Sauce: Pour the prepared tomato sauce evenly over all the cabbage rolls, ensuring they are mostly submerged.
7. Simmer to Perfection: Bring the pot to a gentle simmer over medium-high heat. Once it’s bubbling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for at least 1.5 to 2 hours. The longer, slower simmer makes the cabbage incredibly tender and allows the flavors to meld beautifully. The rolls are done when the cabbage is fork-tender and the meat filling is cooked through.